Pumpkin Cinnamon Rolls with Cream Cheese Frosting

Name: Pumpkin Cinnamon Rolls
Prep time: 25 min
Cook time: 20 min
Total time: 135 min
Ingredients: 3½ cups All-purpose flour; 3 teaspoons Instant dry yeast; ¼ cup Sugar; 1 teaspoon Salt; ½ teaspoon Pumpkin pie spice; ½ cup Whole milk (warm); ½ cup Pumpkin puree (*see notes); 4 tablespoons Unsalted butter (melted); 2 Eggs (large); 7 tablespoons Unsalted butter (softened); ½ cup Brown sugar (packed); 2 tablespoons Cinnamon; 1 teaspoon Pumpkin Pie Spice; 5 oz Cream cheese; 2 tablespoons Unsalted butter (softened); 1 cup Powdered sugar; 1 teaspoon Vanilla extract; 1/8 teaspoon Pumpkin Pie Spice (optional); 1 tablespoon Milk (*add more if needed)

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The first weekends of fall call for something special, which is where my fluffy, frosted Pumpkin Cinnamon Rolls recipe comes in! Warmly spiced and pumpkin-y yeast dough is filled with a cozy brown sugar-spice mixture, rolled up to create a gorgeous swirl, then cut and baked to golden autumnal perfection. As if that weren’t enough to make you swoon, a generous smear of sweet n’ spicy cream cheese glaze takes them over the top!

A tray of freshly baked pumpkin cinnamon rolls covered in creamy, thick icing sits on parchment paper in a white baking dish.

If you love classic cinnamon rolls with cream cheese frosting, these pumpkin spice cinnamon rolls ought to be right up your alley. Consider them the pastry version of a pumpkin spice latte! They’re warm, comforting, and perfect for a lazy morning breakfast, particularly if you get them started the night before.

Love all things pumpkin spice for breakfast, even on weekdays? Check out my healthy pumpkin chia pudding, creamy pumpkin pie overnight oats, and high-protein cottage cheese pumpkin muffins recipe next! They’ll give you all the same cozy vibes, but in a healthier, more practical package.

A close-up of a cinnamon roll with pumpkin topped with creamy icing sits on a white plate, with a baking dish and another plate blurred in the background.

Ingredients & Substitutions

Various baking ingredients for pumpkin cinnamon rolls labeled in bowls on a white surface, including eggs, milk, pumpkin puree, brown and white sugar, cream cheese, flour, butter, icing sugar, salt, cinnamon, yeast, vanilla, and pumpkin pie spice.

All-Purpose Flour – The backbone of our dough. Either weigh or spoon and level it for accuracy. Feel free to swap in bread flour for an even chewier, more structured roll.
Instant Dry Yeast – This lets you skip the proofing step and mix it right in with the dry ingredients. If you only have active dry yeast, that works too! Just dissolve it in the warm milk first and let it get foamy before proceeding.
Granulated Sugar – Feeds the yeast and adds a touch of sweetness to the dough itself.
Salt – Balances the sweetness and strengthens the gluten structure. Don’t skip it!
Pumpkin Pie Spice & Cinnamon – This duo brings all those cozy, autumnal flavors. You can also make your own pumpkin pie spice. A mix of cinnamon, ginger, nutmeg, and cloves will do the trick.
Whole Milk – Adds richness and helps activate the yeast. Lower-fat milk will work in a pinch, but the rolls will be slightly less tender.
Pumpkin Puree – Use 100% pure pumpkin puree, not pumpkin pie filling. Canned puree is preferable because its moisture level is more consistent. If using homemade pumpkin puree, drain it if it seems particularly watery.
Unsalted Butter – Adds tenderness and flavor to both the dough and filling. Using unsalted lets you control the salt level precisely.
Large Eggs – Provide structure and richness. Bring them to room temperature for the smoothest dough.
Brown Sugar – Its molasses content gives the filling a deep, caramel-like sweetness granulated sugar just can’t match.
Cream Cheese – The star of the glaze! Full-fat, block-style cream cheese (not spreadable) yields the creamiest, most stable frosting.
Powdered Sugar – Sweetens the glaze and helps it set to a smooth, spreadable consistency.
Vanilla Extract – Rounds out the autumnal flavor with warm, aromatic depth. Vanilla paste works too!

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

How to Make Pumpkin Spice Cinnamon Rolls

These pumpkin cinnamon rolls are easier to make than they look! The process is very similar to classic cinnamon rolls, with pumpkin puree and warm pumpkin pie spices added to the dough.

A metal mixing bowl with flour, eggs, pumpkin puree, and melted butter, ready to be mixed on a white countertop.

A stand mixer with a dough hook attachment is kneading dough in a stainless steel mixing bowl on a light background.

1. Make the pumpkin dough: Combine the flour, sugar, salt, yeast, and pumpkin pie spice. Add the warm milk, pumpkin puree, melted butter, and eggs. Knead for 6–8 minutes, until the dough is smooth, elastic, and slightly tacky.

A pair of hands holds a glass bowl with a ball of yellow dough inside, covered by a layer of clear plastic wrap, against a white background.

A round bowl filled with risen golden dough, covered loosely with plastic wrap, sits on a white surface.

2. Let the dough rise: Transfer to a lightly greased bowl, cover, and let rise in a warm place for 60–90 minutes, or until doubled in size. Pumpkin dough can rise a little slower, so watch the dough rather than the clock.

A glass bowl filled with cinnamon roll filling, with a spoon scooping some out, sits on a white surface.

3. Make the cinnamon filling: Mix the softened butter, brown sugar, cinnamon, and pumpkin pie spice until combined and easily spreadable.

Hands rolling up dough spread with cinnamon filling on a floured surface, preparing to shape it. The dough is rectangular and the filling is smoothly spread, ready to be rolled into a log.

Hands use a piece of string to cut a rolled log of dough into individual pieces on a white surface, with parchment paper and dough rounds nearby.

4. Shape the cinnamon rolls: Roll the dough into a 12×18-inch rectangle and spread the filling evenly over it. Starting from the long side, roll tightly into a log, then cut into 12 even rolls.

Twelve unbaked pumpkin cinnamon rolls arranged neatly in a parchment-lined white baking dish on a light surface.

A white baking dish lined with parchment paper, filled with unbaked risen pumpkin spice cinnamon rolls arranged in rows on a light surface.

5. Rise again and bake: Arrange the rolls in a parchment-lined 9×13-inch pan. Cover and let rise for 30–45 minutes, until noticeably puffy. Bake at 350°F (175°C) for 18–22 minutes, until lightly golden and cooked through.

A glass bowl containing thick, creamy cream cheese frosting for pumpkin cinnamon rolls, with a black spatula, placed on a light-colored surface.

A hand spreads cream cheese frosting over freshly baked cinnamon rolls with pumpkin arranged in a white rectangular baking dish lined with parchment paper.

6. Frost and serve: Beat the cream cheese, butter, powdered sugar, vanilla, pumpkin pie spice, and milk until smooth and creamy. Let the cinnamon rolls cool for 10–15 minutes, then spread the frosting over the warm rolls and serve.

Video Recipe

Watch the full video recipe to learn how to make the BEST Cinnamon Rolls with Pumpkin.

Prefer the written recipe? Scroll down to the recipe box 👇

Optional Variations & Dietary Adaptations

This pumpkin spice cinnamon rolls recipe is easy to tweak depending on your needs and preferences. Here are a few ideas to get you started:

Maple Cream Cheese Frosting – For a cozy, fall-inspired twist, swap the tablespoon of milk for 1-2 tablespoons of pure maple syrup instead. Start with just 1 tablespoon, then add more to taste until you hit a perfect balance of sweetness and creamy consistency.
Nutty Crunch – Stir ½ cup chopped pecans or walnuts into the filling before rolling, or sprinkle them on top of the frosting for extra texture and a toasty flavor that pairs beautifully with the pumpkin spice.
Dairy-Free Adaptation – You can try using plant-based milk, vegan butter, and dairy-free cream cheese. Keep in mind that different brands can affect the dough and frosting consistency.

A plate holds one whole and one partially eaten pumpkin cinnamon roll with cream cheese frosting. The soft, bright orange dough is topped with a sweet glaze, sitting before a baking dish filled with more rolls on a wooden surface.

Expert Tips & Tricks

Check Your Yeast. If you’re not sure your yeast is still active, proof it first by dissolving it in the warm milk with a pinch of sugar and letting it sit for 5–10 minutes until foamy. No bubbles? Time for a fresh packet.
Don’t Rush the Rise. Pumpkin puree adds moisture and weight to the dough, so rise times can run longer than a traditional cinnamon roll recipe. Look for the dough to double in size rather than watching the clock too closely.
Room Temperature Ingredients Matter. Make sure your eggs, butter, and pumpkin puree are at room temperature before mixing. Cold ingredients can shock the yeast and slow down the rise.
Slice with Precision. Unflavored dental floss isn’t just a fun trick, it genuinely makes a difference. Slide it under the dough log, cross the ends over the top, and pull to slice cleanly through without flattening the spiral.
Frost While Warm, But Not Hot. Let the rolls cool for 10–15 minutes before frosting. If they’re too hot, the frosting will melt and slide right off instead of sitting nicely on top.

How to Serve Pumpkin Cinnamon Rolls

These pumpkin cinnamon rolls are perfect for a cozy fall breakfast or weekend brunch. Since they’re sweet and rich, I love pairing them with something savory, like a cottage cheese egg bake, cottage cheese egg salad, shakshuka, or quiche lorraine.

For drinks, keep the fall theme going with a warm chai latte or pumpkin spice latte. Coffee works just as well, especially when the rolls are still warm and the cream cheese frosting is soft and gooey.

Storage & Reheating

Room Temperature: Store unfrosted pumpkin cinnamon rolls in an airtight container for up to 2 days. For best results, add the cream cheese frosting before serving.
Refrigerator: Store frosted or unfrosted rolls in an airtight container in the refrigerator for up to 5 days. Bring to room temperature or gently reheat before serving.
Freezer: Freeze unfrosted rolls for up to 3 months in a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.
Reheating: Microwave individual rolls for 15–20 seconds, or warm them in a 300°F (150°C) oven for 8–10 minutes, loosely covered with foil.
Make Ahead: Assemble the rolls the night before, cover tightly, and refrigerate instead of completing the second rise. The next morning, let them sit at room temperature for 30–90 minutes, or until noticeably puffy, then bake as directed.

Close-up of PUMPKIN SPICE cinnamon rolls covered in creamy icing, with one roll partially eaten, showing the soft, yellow-orange interior and swirls of cinnamon. The rolls sit in a white, parchment-lined baking dish.

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FAQs

Can I add pumpkin to cinnamon rolls?

Yes, pumpkin puree is a wonderful addition to cinnamon roll dough. It adds moisture, a subtle sweetness, and a soft, tender crumb, while also lending a warm orange color and pairing naturally with the cinnamon and pumpkin pie spice already in the filling.

What does pouring milk over cinnamon rolls before baking do?

Pouring milk over cinnamon rolls before baking is a technique some bakers use to create an extra-soft, gooey texture, as the milk soaks into the dough while baking and adds richness. We don’t use this method in this recipe because the pumpkin puree already introduces plenty of moisture to the dough, and adding milk on top risks making the rolls too wet or dense rather than light and fluffy.

Why didn’t my pumpkin cinnamon rolls rise?

If your pumpkin cinnamon rolls didn’t rise, the most common causes are inactive yeast, milk that was too hot or too cold, or a room that’s too cool. Pumpkin puree also adds moisture and weight to the dough, so these rolls may take a little longer to rise than classic cinnamon rolls. Make sure your yeast is fresh and give the dough enough time to double in size rather than relying only on the suggested rising time.

Can I use homemade pumpkin puree?

Yes, you can use homemade pumpkin puree, but its moisture content can vary more than canned pumpkin. If your puree looks watery, strain it first to remove excess liquid, which can make the dough too sticky or heavy. Whether homemade or store-bought, make sure you’re using pure pumpkin puree, not pumpkin pie filling.